Grilled flank steak, mandarin style

Grilled flank steak, mandarin style

  • Prep Time: 3 hrs
  • Total Time: 3 hrs 10 mins
  • Servings: 2-3

    • About This Recipe

    “Flank steak (or skirt or sirloin) prepared with a Chinese twist. (Works well with pork or chicken, too).”

    Ingredients

  • 1flank steak, trimmed( skirt or sirloin can be used)

    • Marinade

  • 2 -3clovesgarlic, minced
  • 2 -3slicesfresh gingerroot, minced
  • 2 -3scallions, chopped
  • 2 -3teaspoonslight soy sauce( or Kikkoman)
  • 1teaspoonsugar
  • 1teaspoonsesame oil
  • 1teaspoondry sherry
  • salt
  • pepper
  • hot sauce orhot pepper flakes
  • 1 -2teaspoonvinegar(optional)

    • Directions

  • Works well with chicken or pork too.
  • Score the steak by making Xs with a sharp knife.
  • Marinate at least 3 hours.
  • (I usually prepare it the night before I use it).
  • Grill (or broil) to the desired degree of doneness.
  • Slice and serve with potatoes or rice and a salad.
  • Hint: when using flank or skirt steak make sure you slice AGAINST THE GRAIN or it will be too tough to eat!

    • Reviews

  • “This was absolutely incredible!My fiancee is an extreme carnivore, and steak is most certainly one of his specialities.This was succulent… the soy sauce and garlic meet in your mouth in the most unforgettable, succulent manner.The steak was tender, juicy, and very flavorful.We like our steaks more on the rare side, so that is how we prepared it. This steak goes wonderfully with the Soba Noodles (by pollen), Spicy Cucumber Salad (by Bergy), and the Asian Slaw ( by Dorothy Parks).An incredible marinade- let this one sit in your fridge for at least a day!”

  • “I was unimpressed, sadly.Reading the other reviewed, I expected a “wow”.But after making the marinade just as described, using rice vinegar, and marinading the flank steak for about 4 hours, there was no wow factor.It was good, but not great. I had to add alot of salt as I was grilling to get extra flavor. Will go back to my other tried-and-true marinade recipes.”

  • “A good basic Asian marinade with all the right flavors. I wish I had enough time to do an overnight marination, but 3 hours was good. It does not make a lot of marinade, but it is definitely enough for about 1.5 lb. flank steak. I used rice vinegar as well, as it is most suited to the recipe, but I imagine balsamic would be good too. We also had yakitori, brown rice, Kim Chee, and Recipe#207533.”

  • “This was outstanding! I made it as directed, and I used rice vinegar. The steak came out tender and flavorful after two hours of marinating. It was demolished! I will certainly be making this again!!”

  • “I loved this marinade. Next time I’m going to follow other suggestions to let it marinade overnight. The flavor of the garlic and ginger were incredible. I’m looking forward to trying this on chicken as well. Thanks!”

  • “A great marinade–I especially liked the flavor of the green onions.I think next time I’ll do it overnight as suggested because I would have liked it to be a bit stronger.We grilled this on our big green egg (Japanese smoker).Thanks for sharing this recipe!”

  • “This was excellent!The flavors of the marinade were sooo good.The meat came out extremely tender and juicy.I used a 1 pound flank steak and was wishing I had made more – everyone was begging for an extra serving.Delicious!”

    •
    ← PREV POST NEXT POST →
    ORIGNAL POST